{"id":2587,"date":"2019-09-26T08:00:50","date_gmt":"2019-09-26T08:00:50","guid":{"rendered":"https:\/\/www.omahasteaks.com\/blog\/?p=2587"},"modified":"2026-01-16T22:21:37","modified_gmt":"2026-01-16T22:21:37","slug":"what-is-top-sirloin","status":"publish","type":"post","link":"https:\/\/www.omahasteaks.com\/blog\/what-is-top-sirloin\/","title":{"rendered":"The Butcher’s Guide: What is a Top Sirloin?"},"content":{"rendered":"

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The top sirloin is a naturally lean, thick cut of steak with a bold, beefy flavor. This popular steak is delicious on its own, adds huge flavor to recipes, and cooks well with marinades and sauces. Top sirloin is a favorite grilling steak that\u2019s lean enough and affordable enough to enjoy any night of the week. At Omaha Steaks, we call top sirloin our \u201cweeknight steak.\u201d<\/p>\n

What gives top sirloin that bold, beefy flavor, leanness, and firm texture?<\/p>\n

Sirloin Cuts<\/strong><\/h2>\n

Top sirloin is more than just a name, it describes the anatomical location of the cut of beef. Top sirloins are cut from the sirloin subprimal (one of the subprimals from the beef loin primal cut). The sirloin subprimal is divided into two distinct sections, the top sirloin butt, and the bottom sirloin butt. Our top sirloin steaks are cut from the more tender top portion of this subprimal. The bottom sirloin butt provides tri-tip roasts and tri-tip steaks.<\/p>\n

When you buy \u201csirloin steaks\u201d at a grocery store, they\u2019re not telling you anything about the location or quality of the cut. A true\u00a0top sirloin steak\u00a0\u00a0(like ours here at Omaha Steaks) is a tender top sirloin butt steak, cut only from the top sirloin butt cut of meat. They are cut thick and angular and make a great choice for grilling.<\/p>\n

Omaha Steaks unique\u00a0sirloin supremes<\/a>\u00a0are cuts of meat from the densely marbled tip portion of the top sirloin. Sometimes referred to as picanha, this cut has a strong beef flavor and incredible marbling \u2013 a truly amazing combination.<\/p>\n

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A Naturally Lean Steak<\/strong><\/h3>\n

The sirloin is located in an area on the animal that gets more exercise. Therefore, beef from the sirloin subprimal will have less marbling and a firmer texture than a non-weight bearing muscle, like the tenderloin (filet mignon). That\u2019s not a bad thing, and it does not mean \u201ctough.\u201d Lots of steak lovers prefer a firmer steak with more bite, so keep that in mind when you buy top sirloin<\/a>.<\/p>\n

This unique location of the top sirloin a lean steak that is high in protein with a robust beefy flavor. Top sirloin is a great choice for high protein diets, keto, paleo, or people counting macronutrients.<\/p>\n

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Aging Tenderizes a Top Sirloin<\/strong><\/h3>\n

Top sirloin is firmer than a filet mignon, yes. But it\u2019s a fantastic steak, and the tenderness can be maximized through aging. Our 35-day aging process allows the tissue in the muscle to break down and create natural tenderness in the beef. \u00a0Omaha Steaks offers the tenderest of top sirloins available with our aging process.<\/p>\n

How to Cook a Top Sirloin <\/strong><\/h3>\n

Be careful not to overcook this lean steak \u2013 because it\u2019s lean, it dries out more easily. Our chefs recommend cooking a top sirloin to medium-rare doneness to retain maximum tenderness with a desired temperature of 130\u00b0F. Because of the leanness of this steak, avoid cooking higher than 140\u00b0F internal temperature (or medium doneness).<\/p>\n

When cooking a top sirloin, follow this\u00a0steak cooking chart<\/a>\u00a0with cook times or download the\u00a0Omaha Steaks app<\/a>\u00a0with a built-in timer to cook your steak to a perfect medium-rare doneness.\u00a0Cook times are estimates and it\u2019s best to check internal temperature with a high-quality meat thermometer and remove from heat at 5\u00b0F below desired doneness.<\/p>\n

Grill<\/a><\/strong><\/h4>\n

A fast cooking method with high dry heat (like grilling) is the best cooking method for top sirloins \u2013 you\u2019ll get that flavorful, fantastic sear. Preheat your grill to 450\u00b0F and grill steaks over direct heat until internal temperature reaches desired doneness.<\/p>\n

Pan Sear<\/a><\/strong><\/h4>\n

To pan sear a top sirloin, preheat a heavy-duty or cast iron skillet over high heat with a small amount of high-smoke point cooking oil. Dry steaks with paper towels \u00a0and season. Place steaks in the preheated pan and cook evenly on both sides using the pan searing cooking chart<\/a>. Remove at 5\u00b0F below target internal temperature, rest five minutes, and enjoy!<\/p>\n

Reverse Sear<\/a><\/strong><\/h4>\n

Cook a top sirloin steak in the oven using the reverse sear method. Preheat the oven to 250\u00b0F and place seasoned steaks on an elevated baking rack. Cook until internal doneness is 10\u00b0F below your target temperature. Preheat a cast iron or heavy duty skillet over high heat and sear the steaks about 2 minutes per side, flipping every 30 seconds until both side have a beautiful crust.<\/p>\n

Top Sirloin Steak Recipes<\/strong><\/h4>\n

Experiment with rubs, marinades and sauces, like this sweet soy top sirloin<\/a> with a zesty soy marinade or this herbaceous\u00a0chimichurri recipe<\/a>, to enhance the beefiness of the top sirloin. Try sirloin tips<\/a>\u00a0for robust, beefy meals, stews, and stir-fries. This recipe\u00a0for Dijon steak and potatoes with green beans<\/a>\u00a0can be made with sirloin tips for a delicious meal.<\/p>\n

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More Butcher\u2019s Guides:<\/strong><\/p>\n